Nigel Slater’s hake and prawn recipes for spring

Bright, zingy fish recipes flavoured with ginger and citrusI am first in the queue for the charred and the roasted; for skin crisped and branded by the grill; flesh with edges sticky with notes of sugar and smoke; shells and bones that demand to be cracked and sucked.But life shouldn’t be all about sizzle and spice. I like delicate treatments, too: snow-white fish that has edged slowly towards tenderness in a calm, herb-scented broth or a cloud of aromatic steam. Shellfish in a bowl of dil